Saturday Salads: Taco Salad!

This is a slightly modified version of Doug's parents' recipe for taco salad. I LOVE it so much, you've got to try this one! It makes a ton of salad so make it for many because it doesn't keep well. I try cutting it back for just 2 but it's hard to make it small.

Taco Salad

1 pound browned lean ground beef
1 can black beans, rinsed
1 whole head iceberg lettuce, shredded
3/4 bag corn tortilla chips, slightly broken
2 cups shredded cheddar cheese
2 tomatoes, diced
small can sliced black olives
a couple of green onions, sliced fine
1/2 bottle Western or Russian flavored salad dressing

Brown the beef while you prep the rest of the ingredients. Drain fat if needed, then add rinsed beans to pan to lightly warm. Combine other ingredients in a large mixing bowl, then add in meat/bean mix. Toss well with salad dressing to coat.

Serve with sour cream, salsa and/or guacamole.

One way I try to make this smaller, I reserve half of the ingredients and refrigerate them separately to use the next day for lunch. Then I just mix it up the next day before serving.